Best Poppy Seed And Banana Muffins Recipes

BANANA LEMON POPPY SEED MUFFINS

Banana Lemon Poppy Seed Muffins image

Moist, easy, delicious muffins... What could be better? If you love the lemony flavor, add a tsp. or more of freshly grated lemon zest to the liquid ingredients. This makes 2 dozen regular sized muffins or 4 dozen mini muffins - I usually make 1 dozen of the larger and 2 dozen of the smaller.

Provided by Knitting Granny

Categories Quick Breads

Time 34m

Yield 24 muffins

Number Of Ingredients 14

Ingredients

1/2 cup powdered sugar
lemon juice
1 cup whole wheat flour
1 cup unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt (or 1/2 tsp. table salt)
2 ripe bananas
2 eggs
1 cup sugar
7/8 cup buttermilk
1/8 cup lemon juice
1/4 cup canola oil
2 tablespoons poppy seeds

Steps:

Preheat oven to 350 degrees.
In a small bowl, mix together the powdered sugar and just enough lemon juice to make it slightly runny. Set this glaze aside.
In a medium bowl whisk together the flour, baking powder, baking soda and salt.
In a large bowl mash bananas.
Add eggs, sugar, buttermilk, lemon juice, canola oil, and poppy seeds.
Mix liquid ingredients.
Add dry ingredients and mix just until moistened. Lumps are OK.
Spray muffin tins by with spray-release and fill each tin a little more than half-way full.
Bake regular sized muffins for about 24 minutes and mini muffins for about 15 minutes (edges will be light brown and tops will be light golden. Muffins will spring back when lightly touched.).
Turn out muffins onto cooling rack and brush with glaze while still hot. (I put paper towels under the cooling rack - makes clean-up easier.).

LEMONY POPPY SEED MUFFINS

Lemony Poppy Seed Muffins image

These golden goodies are always popular at brunches and bake sales. For a great holiday gift, put the muffins in a pretty basket or other container and add a jar of preserves. Kimberly Baxter, Exeter, Rhode Island

Provided by Taste of Home

Time 45m

Yield 6 jumbo muffins.

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
3/4 cup sour cream
1/4 cup lemon juice
3 teaspoons lemon extract
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds

Steps:

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds. , Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.

Nutrition Facts : Calories 496 calories, Fat 23g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 517mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 1g fiber), Protein 8g protein.